In a Pinch Ingredient Substitution

Guide E-131 Reviewed by Cassandra Vanderpool1

Have you ever been in the middle of preparing a recipe and discovered you were out of an important ingredient? If so, you had to decide on a solution to the problem— make a suitable substitute for that ingredient from supplies available in your pantry, or make a trip to the grocery store. The jaunt to the store en- sures that you get the ingre- dient specified in the recipe, but it can also take valuable time and energy you might not have. (© Evgeny Karandaev | Dreamstime.com) Ingredient substitution— or using similar ingredients that perform the little, if any, change will be noticed in the same function in a food—is the easiest al- finished product. ternative. The key to success with ingredient Another type of substitution involves us- substitution is being able to put your finger ing an ingredient with properties similar to on the information when you need it. The the ingredient called for in the recipe. An following information is designed to help example would be substituting plain yogurt you do just that. for sour cream in a salad dressing. Many substitutions are simply another Each ingredient in a recipe has a specific form of the needed ingredient. For example, function. Therefore, this kind of substitution 1/8 teaspoon of powder can be sub- can result in a product with different qual- stituted for one small garlic . These ity characteristics. This means that flavor, simple substitutions are called equivalents color, or texture of the product may change because the ingredients are similar. When because of an ingredient substitution. equivalent ingredients are substituted, very

1Extension Diabetes Coordinator, Department of Extension Family and Consumer Sciences, New Mexico State University.

To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at aces.nmsu.edu Ingredient Substitution Chart Ingredient Substitution Chart Ingredient Amount Substitutes Ingredient Amount Substitutes 1 tsp • 1⁄2 tsp and 1⁄2 tsp ground Cocoa 1⁄4 cup • 1 oz (or 1 square) chocolate; for every 4 Tbsp fat called for in recipe, decrease by 1⁄2 Tbsp Apple pie 1 tsp • 1⁄2 tsp cinnamon, 1⁄4 tsp , and 1⁄8 tsp Coconut 1 Tbsp • 1 1⁄2 Tbsp fresh coconut, grated grated, dry Arrowroot starch 1 1⁄2 tsp • 1 Tbsp flour • 1 1⁄2 tsp cornstarch Coconut cream 1 cup • 1 cup whipping cream Baking powder 1 tsp • 1⁄3 tsp baking soda and 1⁄2 tsp cream Coconut milk 1 cup • 1 cup whole or 2% milk of tartar Corn syrup 1 cup • 1 cup sugar and 1⁄4 cup liquid (use • 1⁄4 tsp baking soda and 1⁄2 cup sour whatever liquid is called for in the milk or buttermilk (decrease liquid recipe) called for in recipe by 1⁄2 cup) • 1 cup honey • 1⁄4 tsp baking soda and 1⁄2 Tbsp Cornstarch 1 Tbsp • 2 Tbsp all-purpose flour vinegar or lemon juice used with sweet (for thickening) milk to make 1⁄2 cup (decrease liquid • 2 Tbsp granular tapioca called for in recipe by 1⁄2 cup) Cracker crumbs 3⁄4 cup • 1 cup dry bread crumbs 1 whole • 1⁄4 tsp crushed Cream, half-and- 1 cup • 7⁄8 cup milk and 1⁄2 Tbsp butter or half margarine Beau monde 1 tsp • 1 tsp or seasoned • 1 cup evaporated milk, undiluted seasoning • 1⁄2 tsp table salt • 1⁄2 tsp Mei Yen seasoning Cream, heavy 1 cup • 3⁄4 cup milk and 1⁄3 cup butter or (36–40% fat) margarine (for use in cooking and Broth 1 cup • 1 bouillon cube (beef or chicken) baking) dissolved in 1 cup boiling water Cream, light 1 cup • 3⁄4 cup milk and 3 Tbsp butter or • 1 envelope powdered broth base (18–20% fat) margarine (for use in cooking and dissolved in 1 cup boiling water baking) • 1 tsp powdered broth base dissolved • 1 cup evaporated milk, undiluted in 1 cup boiling water Cream, whipped • Chill a 13-oz can of evaporated milk Butter 1 cup • 7⁄8–1 cup hydrogenated fat and for 12 hours. Add 1 tsp lemon juice. 1⁄2 tsp salt Whip until stiff. • 7⁄8 cup lard plus 1⁄2 tsp salt plant, fresh 3 heads • 1 Tbsp dill seed or dried • 1 cup margarine Egg 1 whole • 3 Tbsp and 1 tsp thawed frozen egg Catsup 1 cup • 1 cup tomato sauce (3 Tbsp) • 2 1⁄2 Tbsp sifted, dry whole egg • 1⁄2 cup sugar and 2 Tbsp vinegar (for powder and 2 1⁄2 Tbsp lukewarm water use in cooking) • 2 yolks and 1 Tbsp water Chicken stock 1 1⁄2 tsp • 1 cube instant chicken bouillon base (in cookies) • 2 yolks (in custards, cream fillings, Chicken stock 1 Tbsp • 1 cup canned or homemade chicken and similar mixtures) dissolved broth or chicken stock. in 1 cup Egg white 1 white • 2 Tbsp thawed frozen egg white water and (2 Tbsp) • 2 tsp sifted, dry egg white powder and the second 2 Tbsp lukewarm water part Egg yolk 1 yolk • 2 Tbsp sifted, dry egg yolk powder Chili sauce 1 cup • 1 cup tomato sauce, 1⁄4 cup and 2 tsp water brown sugar, 2 Tbsp vinegar, 1⁄4 tsp (1 1⁄2 cinnamon, dash of ground cloves, and Tbsp) • 1 1⁄3 Tbsp thawed frozen egg yolk dash of allspice Flour, all-purpose 1 Tbsp • 1 1⁄2 tsp cornstarch, arrowroot starch, (for thickening) potato starch, or rice starch 2 tsp • 2 tsp green onion tops, finely chopped • 1 Tbsp granular tapioca Chocolate chips 1 oz • 1 oz sweet or semisweet cooking • 1 Tbsp waxy rice flour chocolate • 1 Tbsp waxy corn flour Chocolate, 1 2⁄3 oz • 1 oz unsweetened chocolate and • 2 Tbsp browned flour semisweet 4 tsp sugar • 1 1⁄2 Tbsp whole wheat flour Chocolate, 6-oz • 2 squares unsweetened chocolate, • 1⁄2 Tbsp whole wheat flour and semisweet chips, package 2 Tbsp shortening, and 1⁄2 cup sugar 1⁄2 Tbsp all-purpose flour melted Chocolate, 1 oz or • 3 Tbsp cocoa and 1 Tbsp fat unsweetened 1 square

Guide E-131 • Page 2 Ingredient Substitution Chart Ingredient Substitution Chart Ingredient Amount Substitutes Ingredient Amount Substitutes Flour, all-purpose 1 cup • 1 cup and 2 Tbsp cake flour Mei Yen 1 tsp • 1 tsp Beau Monde seasoning Note: Specialty sifted • 1 cup minus 2 Tbsp unsifted all- seasoning • 1⁄2 tsp table salt flours added to purpose flour Milk, buttermilk 1 cup • 1 cup plain yogurt yeast bread recipes • 1 1⁄2 cup bread crumbs will result in a • 1 cup minus 1 Tbsp milk and 1 Tbsp reduced volume • 1 cup rolled oats lemon juice or vinegar (allow to stand and a heavier • 1⁄3 cup cornmeal or soybean flour and 5–10 minutes) product. 2⁄3 cup all-purpose flour • 1 cup milk and 1 3⁄4 tsp cream of • 1⁄2 cup cornmeal, bran, or rice, rye, tartar or whole wheat flour and 1⁄2 cup all- Milk, evaporated 1⁄2 cup, • 1 cup liquid whole milk purpose flour (whole or skim) plus 1⁄2 • 3⁄4 cup whole wheat flour or bran cup water flour and 1/4 cup all-purpose flour Milk, skim 1 cup • 4–5 Tbsp non-fat dry milk powder • 1 cup rye or rice flour and enough water to make one cup, or • 1⁄4 cup soybean flour and 3⁄4 cup follow manufacturer’s directions all-purpose flour Milk, skim 1/4 cup • 4 tsp non-fat dry milk powder plus Flour, cake 1 cup • 1 cup minus 2 Tbsp sifted all-purpose enough water to make 1⁄4 cup, or sifted flour follow manufacturer’s directions Flour, self-rising 1 cup • 1 cup minus 2 tsp all-purpose flour • 2 Tbsp evaporated skim milk and and 1 1⁄2 tsp baking powder and 2 Tbsp water 1⁄2 tsp salt Milk, sweetened 1 can • Heat the following ingredients until Flour, whole • substitute whole wheat flour for (about sugar and butter are dissolved: 1⁄3 cup wheat 1⁄4–1⁄2 of white flour called for in 1 1⁄3 cup) plus 2 Tbsp evaporated milk, 1 cup recipe 1 cup sugar, 3 Tbsp butter or margarine • Heat the following ingredients until Garlic 1 clove, • 1⁄8 tsp sugar and butter are dissolved: 1⁄3 cup small evaporated milk, 3⁄4 cup sugar, Gelatin 3-oz • 1 Tbsp plain gelatin and 2 cups 2 Tbsp butter or margarine package flavored fruit juice • Add 1 cup plus 2 Tbsp dry milk to , powdered 1⁄8 tsp • 1 Tbsp candied ginger rinsed in water 1⁄2 cup warm water. Mix well. Add to remove sugar, and finely cut 3⁄4 cup sugar and stir until smooth. • 1 Tbsp raw ginger , fresh and 1 Tbsp • 1 tsp dried herbs Milk, whole 1 cup • 1 cup reconstituted non-fat dry milk finely cut and 2 tsp butter or margarine Honey 1 cup • 1 1⁄4 cups sugar and 1⁄4 cup liquid • 3⁄4 cup evaporated milk and 3⁄4 cup (use liquid called for in recipe) water 1 Tbsp, • 2 Tbsp bottled • 4 Tbsp whole dry milk and 1 cup fresh water, or follow manufacturer’s directions Lemon 1 tsp juice • 1⁄2 tsp vinegar • 1 cup fruit juice or 1 cup potato water Lemon 1 medium • 2–3 Tbsp juice and 1–2 tsp rind (for use in baking) Lemon peel, 1 tsp • 1–2 tsp grated fresh lemon peel • 1⁄4 cup non-fat dry milk and 2 tsp butter or margarine and 7⁄8 cup water dried • grated peel of 1 medium lemon • 1⁄2 tsp lemon extract Mushrooms 1 pound, • 3 oz dried mushrooms fresh • 1 10-oz can (8 oz drained weight) Macaroni (4 cups 2 cups, • 2 cups spaghetti, uncooked cooked) uncooked • 4 cups noodles, uncooked Mushrooms, 1 Tbsp • 3 Tbsp whole, dried mushrooms powdered • 4 oz fresh Maple sugar 1⁄2 cup • 1 cup maple syrup • 2 oz canned Maple sugar 1 Tbsp • 1 Tbsp white, granulated sugar , dry 1 tsp • 1 Tbsp prepared mustard Marshmallows, 1 cup • 10 large marshmallows Onion, fresh 1 small • Rehydrate 1 Tbsp instant minced miniature onion Mayonnaise (for 1 cup • 1⁄2 cup yogurt and 1⁄2 mayonnaise Onion, instant 1 Tbsp • 2 Tbsp fresh onion, chopped use in salads and • 1 cup sour cream minced salad dressings) • 1 cup cottage cheese puréed in a 1 Tbsp • 1 medium onion, chopped blender • 4 Tbsp fresh chopped onion Orange 1 medium • 6–8 Tbsp juice

Guide E-131 • Page 3 Ingredient Substitution Chart Ingredient Substitution Chart Ingredient Amount Substitutes Ingredient Amount Substitutes Orange peel, 1 Tbsp • 2–3 Tbsp grated fresh orange peel Sugar, white 1 cup • 1 cup corn syrup (decrease liquid dried • grated peel of 1 medium orange called for in recipe by 1⁄4 cup) • 1 1⁄3 cup molasses (decrease liquid Orange peel, 2 tsp • 1 tsp orange extract called for in recipe by 1⁄3 cup) dried • 1 cup powdered sugar , dried 1 tsp • 3 tsp fresh parsley, chopped • 1 cup brown sugar, firmly packed , 1 Tbsp • 1⁄4 cup fresh mint, chopped • 1 cup honey (decrease liquid called for dried in recipe by 1⁄4 cup) Peppers, green 1 Tbsp, • 3 Tbsp fresh green pepper, chopped • 1 3⁄4 cup confectioners’ sugar, packed bell dried Tapioca, granular 1 Tbsp • 2 Tbsp pearl tapioca Peppers, red bell 1 Tbsp, • 3 Tbsp fresh red pepper, chopped dried Tomato juice 1 cup • 1⁄2 cup tomato sauce and 1⁄2 cup • 2 Tbsp chopped pimento water Pimento 2 Tbsp • Rehydrate 1 Tbsp dried red bell Tomatoes, fresh 2 cups • 1 16-oz can (may need to drain) peppers • 3 Tbsp fresh red bell pepper, chopped Worcestershire 1 tsp • 1 tsp bottled steak sauce Pumpkin pie 1 tsp • 1⁄2 tsp cinnamon, 1⁄4 tsp ginger, Yeast, active dry 1 Tbsp • 1 cake yeast, compressed spice 1⁄8 tsp allspice, and 1⁄8 tsp nutmeg • 1 package (1⁄4 oz) active dry yeast Rennet 1 tablet • 1 Tbsp liquid rennet Yogurt, plain 1 cup • 1 cup buttermilk Rice (3 cups 1 cup • 1 cup uncooked converted rice • 1 cup cottage cheese, blended until smooth cooked) regular, • 1 cup uncooked brown rice uncooked • 1 cup sour cream • 1 cup uncooked wild rice Shortening, 1 cup • 1 cup cooking oil (cooking oil should melted not be substituted if recipe does not call for melted shortening) Original authors: Barbara Willenberg, Extension Shortening, solid 1 cup • 1 cup minus 2 Tbsp lard (used in baking) • 1 1⁄8 cups butter or margarine Assistant; and Karla Vollmar Hughes, State Specialist, (decrease salt called for in recipe by University of Missouri. Adapted (with permission) 1⁄2 tsp) by Alice Jane Hendley, Diet and Health Specialist. Sour cream 1 cup • 3⁄4 cup sour milk and 1⁄3 cup butter Subsequently reviewed by Martha Archuleta, or margarine • 3⁄4 cup buttermilk and 1⁄3 cup butter Extension Food and Nutrition Specialist. or margarine • Blend until smooth: 1⁄3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup cottage cheese • 1 cup plain yogurt Cassandra Vanderpool is the Ex- • 3⁄4 cup milk, 3⁄4 tsp lemon juice, and tension Diabetes Coordinator in the 1⁄3 cup butter or margarine Department of Extension Family , dried 1 Tbsp • 1⁄4 cup fresh mint, chopped and Consumer Sciences at NMSU. Sugar, brown 1 cup • 1 cup granulated sugar She earned her B.S. at NMSU and firmly her M.S. at the University of New packed Mexico. She is dedicated to making Sugar, white 1 tsp • 1⁄8 tsp noncaloric sweetener solution, or follow manufacturer’s directions effective nutrition programs available to the New Mexicans who need them.

Contents of publications may be freely reproduced for educational purposes. All other rights reserved. For permission to use publications for other purposes, contact [email protected] or the authors listed on the publication. New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.

Revised May 2016 Las Cruces, NM

Guide E-131 • Page 4